A classic southern dish gets a spicy makeover perfect for game day in these BUFFALO FRIED OKRA!
5 from 1 vote

Buffalo Fried Okra

A classic southern dish gets a spicy makeover perfect for game day in these Buffalo Fried Okra.
Course Appetizer
Servings 6 servings
Calories 203kcal
Author Carrie Robinson


  • 12 pods of okra sliced into 1/2 inch pieces
  • 2 eggs beaten
  • 2/3 cup cornmeal
  • 1/3 cup flour
  • 1 1/2 tbsp sugar
  • 1/8-1/4 tsp ground cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 to 1 cup vegetable oil

For the Buffalo sauce

  • 1/4 cup hot sauce
  • 1/4 cup cold unsalted butter (1/2 stick)
  • 1/2 tbsp vinegar
  • 2 dashes of Worcestershire sauce up to 3 dashes
  • 1/8 tsp ground cayenne pepper
  • Salt to taste


  • In a small bowl, soak the okra in the beaten egg for 5 to 10 minutes. In a medium mixing bowl, whisk together the cornmeal, flour, sugar, cayenne pepper, salt, and black pepper. Set aside.
  • While the okra slices are soaking, prepare the Buffalo sauce. In a small saucepan, combine the hot sauce, butter, vinegar, Worcestershire sauce, & cayenne pepper. Heat over medium heat stirring often until the butter has melted. Whisk until smooth. Season with salt to taste, & then set aside.
  • Heat the oil in a large skillet over medium-high heat. (I fried the okra in a 12-inch cast iron skillet & used about 1 cup of oil.) Dredge the okra slices in the cornmeal mixture, coating evenly. Carefully place the okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels. Then immediately toss the fried okra in the Buffalo sauce.
  • Serve immediately with celery, blue cheese, & Ranch dressing, if desired.
  • Enjoy!


Calories: 203kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 388mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 1.3mg